Wagyu beef in the USA is highly regarded for its exceptional quality, driven by a combination of Japanese genetics, American farming practices, and consumer demand for premium beef.

Here’s why it stands out:

• Marbling: American Wagyu, often crossbred with Angus cattle, retains the signature intramuscular fat (marbling) of Japanese Wagyu, though typically less intense than purebred Japanese varieties. This marbling delivers a rich, buttery texture and intense flavor.
• Fat Quality: The fat in American Wagyu is predominantly monounsaturated, offering a smooth, melt-in-your-mouth experience that’s less greasy than conventional beef.
• Tenderness: The genetic predisposition of Wagyu, even in crossbreeds, results in finer muscle fibers, making the beef exceptionally tender and juicy.
• Flavor: American Wagyu has a robust, savory umami flavor, enhanced by the marbling and high-quality fat, which appeals to steak lovers and fine-dining enthusiasts.
• Breeding and Crossbreeding: In the USA, Wagyu is often crossbred with Angus to combine Wagyu’s marbling with Angus’s hardiness and size. Purebred Wagyu is also raised, but crossbreeds dominate due to cost and scalability. Japanese Wagyu genetics were introduced to the US in the 1970s, and breeders like Miraflora Wagyu have perfected raising these cattle.
• Accessibility and Variety: Unlike Japanese Wagyu, which is rare and expensive, American Wagyu is more widely available through brands like Miraflora Wagyu. It’s offered in various cuts (e.g., ribeye, brisket) and used in gourmet burgers, making it versatile for home cooks and restaurants.
• American Rearing Practices: US Wagyu cattle are typically raised on spacious ranches with high-quality feed, including grains like corn, which enhances marbling and flavor. While not as ritualistic as Japanese methods, American ranchers prioritize low-stress environments and extended feeding periods (often 400+ days) to maximize meat quality.
• Grading and Standards: American Wagyu is graded using the USDA system, but some producers also reference the Japanese BMS (Beef Marbling Score) to highlight quality. Prime-grade American Wagyu often rivals or exceeds the marbling of USDA Prime beef.

The combination of Japanese genetics with American scale and innovation results in a premium product that’s luxurious yet more accessible than imported Japanese Wagyu.

About Miraflora Wagyu

One of Colorado’s original homesteads, the Miraflora farm has been family-owned since its inception. In addition to raising Wagyu cattle, goats, alpaca, and honey bees, they grow hay, lavender, wildflowers, and pumpkins—all on 160-acres of organic land fed by snowmelt flowing from Rocky Mountain National Park. 100% Made in the USA.

Wagyu beef is renowned for its unique marbling, which gives it a rich flavor and buttery texture. This breed metabolizes fat within the muscle, making its fat healthier, similar to olive oil.

The Beef Marbling Scale (BMS) grades meat quality, and Miraflora American Wagyu consistently surpasses industry standards. Miraflora Gold is a purebred Wagyu crossed with Angus, while 100% pure Wagyu, Miraflora Platinum, is the highest grade available in the U.S.

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